Pasta encased in buttery, flaky layers of fillo pastry – what could be better? At its simplest, this pie’s filling is made only with pasta and fetta, but we’ve added some other Greek flavours to ours. Make sure you drain the cooked pasta thoroughly – penne tends to hold a lot of liquid inside, so give it a good shake or risk a soggy pie. Serve the pie with a crisp chopped salad for a burst of freshness – cucumber, mint, cos and fennel would work well.